I was asked the following question: "What component of prepared mustard (eg.
French's) makes such a good stain?" I don't know and couldn't find an
answer in any of my plant biochem texts. Would anyone in "plant-ed" happen
to know? Or know where I could find out?
If you have any leads, please let me know. I don't subscribe to plant-ed
(although some friends do), so please respond directly to
"richboyd at nwlink.com". Thanks.
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Richard A. Boyd, Ph.D. Intellectual Property Administrator
richboyd at nwlink.com Ostex International Seattle,WA
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